Description
This Cinnamon Vanilla Biscotti recipe offers a crunchy, flavorful Italian cookie perfect for dipping into coffee or tea. With a delightful swirl of cinnamon and a sweet vanilla glaze, these biscotti are baked twice for that perfect crisp texture.
Ingredients
Scale
For the Biscotti
- ½ cup unsalted butter (room temperature)
- ¾ cup granulated sugar
- 3 teaspoons vanilla extract
- 2 eggs
- 1 ¾ cups + 2 tablespoons all purpose flour (plus more for shaping the dough)
- ¾ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
For the Glaze
- 1 cup powdered sugar
- 3 teaspoons hot water (adjust for drizzle consistency)
- dash of ground cinnamon
Instructions
- Preheat and prepare: Preheat your oven to 350°F and line one cookie sheet with parchment paper.
- Mix butter and sugar: In a medium bowl, combine the unsalted butter and granulated sugar. Beat together until the mixture is light and fluffy, then stir in vanilla extract until fully incorporated.
- Add eggs: Add the eggs and mix well for about one minute to ensure they are fully incorporated into the batter.
- Combine dry ingredients: Gently fold in the flour, salt, and baking powder until the dough just starts to come together.
- Add cinnamon: Gently mix in the ground cinnamon last to create visible swirls throughout the dough.
- Shape the dough: Dust the prepared cookie tray heavily with flour. Turn the dough onto the tray and shape into one long log about 13 inches long. Cut the log in half and place both halves side by side, pressing each down to about ½ inch thickness. Shape edges straight with your hands.
- First bake: Bake the dough logs for about 30 minutes until they are light golden brown and firm to the touch.
- Cool slightly: Let the baked logs cool on the tray for 5–10 minutes.
- Reduce oven temperature: Lower the oven temperature to 280°F.
- Slice biscotti: Place one log on a cutting board and, using a serrated knife, slice the log diagonally into thick slices. Set the slices on their sides on the cookie sheet.
- Second bake: Return biscotti slices to the oven and bake for 10 minutes on one side, then flip and bake for another 10 minutes on the other side for a crisp, crunchy finish. For extra crispiness, bake 20 minutes per side.
- Cool biscotti: Allow the biscotti to cool completely on the cookie tray after baking.
- Make glaze: In a small bowl, mix powdered sugar, hot water, and a dash of cinnamon until thick but smooth enough to drizzle.
- Glaze biscotti: Drizzle the glaze over the cooled biscotti using a fork or piping bag with a cut tip for control. Let glaze set before serving.
Notes
- Recipe adapted from Owlbbaking.com.
- Biscotti can be frozen for up to 3 months in an airtight container.
- Use a serrated knife for clean biscotti slices.
- Adjust water in glaze to get desired drizzle thickness.
- For extra cinnamon flavor, sprinkle additional cinnamon on glaze before it sets.
- If dough is too sticky to shape, add more flour gradually until manageable.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 9 g
- Sodium: 70 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
